Breakfast for dinner?

Okay, today I was tired. Too tired to throw a meal together that I am not familiar with. I decided to go with what I know. Breakfast! This weekend I made spinach omelets for breakfast and the hubs loved them so I decided to go with omelets part II. I served them with hash browns, turkey bacon, and waffles (frozen ones). It's quick, easy and delicious. The photo makes it looks like there is tons of spinach but really it isn't all that bad. You could add a little less spinach if it's not your taste. We both agreed it might be a good meal for St. Patrick's Day!

Breakfast/Dinner Spinach Omelet for 2

3 Eggs
1 tbs milk
1 cup frozen spinach
1 shake pepper
pinch salt
2 tbs Gorgonzola Crumbled Cheese
Non Stick-cooking spray or butter to coat the pan

Directions-
Place spinach in microwave save bowl and microwave for 30 seconds , set aside. Whip eggs, salt, and milk with a fork or whisk until blended. Place skillet over low heat and spray with nonstick cooking spray. Place egg mixture in skillet. Use spatula and check for bottom of egg mixture to set. You can tell if it is set because the egg will no longer be liquid. Place spinach and cheese mixture on top of egg. After 1-2 minutes fold omelet with spatula. Flip omelet over with spatula to ensure all sides are fully cooked. Use spatula to transfer omelet to a plate. Cut omelet in 1/2.

Fall is the perfect time for.....

Banana Bread!


Ok, so I had a craving for something sweet and baked. I secretly love any excuse to use my KA mixer so I was prepared to make a boxed yellow cake mix that I had. I took out all the ingredients and was preparing to open the box when I spied some extremely ripe bananas on my counter. I couldn't pass up the opportunity to make banana bread.

This was actually my first foray into the homemade banana bread world but it turned out delicious. My husband and I couldn't stop eating it. I took a picture to show you. A few slices are missing ;). It came out so golden and moist I will definitely be making it again. I got the recipe from foodnetwork.com. The only modifications I made were to use 2 medium size bananas and 1 and 1/2 small bananas, 1 stick of Imperial Vegetable oil spread instead of the unsalted butter and all purpose flour. Enjoy!

Source:

Banana Bread c.1996, M.S. Milliken & S. Feniger Foodnetwork.com

1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, room temperature (I used 1 stick Imperial Vegetable Oil Spread) 2 large eggs 3 ripe bananas 1 tablespoon milk 1 teaspoon ground cinnamon 2 cups all-purpose flour omit these if using self rising flour: 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. Spread slices with honey or serve with ice cream.

*I just spread a little olive oil butter on my slice*